We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I am going to do 6 racks of baby backs , two 5 lb Spatchcocked chickens , some bacon wrapped scallops and some bacon wrapped stuffed jalapenos. I figured I need about 5 hours on the ribs , then pull them and maybe keep in a crock pot to keep warm while the chicken cooks . Maybe 2 hours for the chickens, then do the scallops and Jalapenos. I would like to serve all at one time or close. My hardest part is timing and =figuring what to put on first. Does my plan sound ok. I have to order the rig and spider yet so I only have one rack right now. Any easy ways to get two levels until my rack comes in? Then I could do the scallops and jalapeneos at the same time with the chickens. Thanks for any advice.